A bit of lockdown colour for lunch. Speedily added because I have posted this on my blog and Mats is about to have a maths test on my computer!
Ingredients
Watermelon
Feta Cheese (barrel aged has a more subtle flavour)
Cucumber
Black Olives
Black pepper
Dressing
1 tsp Dijon mustard
1 clove crushed garlic
60mls white balsamic vinegar or white wine vinegar
120mls rapeseed oil or virgin olive oil
Cheesy Muffins
180g cream cheese
125g cheddar cheese
80g unsalted butter
2 eggs
160g oats
80g almond flour or ground almonds (the latter are courser)
2 tsp gluten free baking powder
1/2 tsp bicarbonate of soda
1 tsp Dijon mustard
1/2 tsp paprika
- Preheat the oven to 180ºC
- Mix the wet ingredients together
- Combine the dry ingredients
- Spoon into muffin cases, not pressing the mixture down. It will form within the muffin mould during baking
- Bake for 25 mins
- Allow to cool in the tin for about 5 minutes or so, before turning onto a rack to cool. They can also be left in the tin; it is not important here.
- Mix the dressing ingredients in a jar by shaking
- Serve the dressing alongside the salad